The History of Butter Chicken & Other Classics

Butter Chicken (Murgh Makhani) was created in 1950s Delhi, when leftover tandoori chicken was combined with a rich tomato and butter gravy to keep it moist and flavourful — a happy accident that became a global favourite.

At Delhi Ka Tadka, our Butter Chicken uses tandoor-cooked chicken finished in a creamy tomato sauce enriched with butter and cream, staying true to its Delhi origins.

Other house classics carry similar stories — our Purani Dilli Chicken Korma follows an old Delhi recipe using yogurt, onions and foxnuts, while our Keema Pav nods to Mumbai's street-food culture with spiced minced lamb and toasted pav.

These dishes are why guests across Ruislip, Eastcote and Northwood keep coming back — a genuine taste of Indian culinary history, cooked fresh every day.